• 1/2 cup shredded pepper jack
• 2 handfuls tortilla chips
• 2 garlic cloves, minced
• a heaping half cup of refried beans beans
• 1/4 cup chicken stock
• 1 teaspoon chopped chipotle chiles in adobo
• 1 tablespoon minced cilantro
• 4 large eggs
• 1/4 cup diced plum tomatoes

1.                  Turn the oven to 375°. Spread the and cheese on the tortilla chips and bake about 5 minutes to melt.

2.                  Heat 1 teaspoon of oil in a small skillet. Add the garlic and cook over moderately high heat for 1 minute. Add the beans, stock and chopped chipotles and simmer for 5 minutes. Stir in the cilantro and keep warm. 3.                  Meanwhile, in a lightly oiled large skillet, cook the eggs sunny-side up or over easy. 4.                  Transfer the tortillas to plates. Top with the beans and then the eggs. Garnish with the chopped tomatoes and serve.